Soft Milk Bread Loaf Recipe with Fresh Yeast
A tender, lightly enriched loaf made with fresh yeast, milk and butter.
This soft milk loaf uses fresh yeast, warm milk and butter for a tender sandwich crumb. The source gives a basic ingredient list but no method, so this version fills in kneading, rising, shaping and loaf-pan details. Dissolve fresh yeast in lukewarm milk, knead until elastic and let the dough rise until doubled. Shape it tightly and proof again in the pan until the crown rises just above the rim. Brush with egg wash for shine, then bake until golden and cooked through before cooling completely. Crumble fresh yeast into lukewarm milk with sugar. Stir and leave 5 to 10 minutes until creamy and active. Combine flour and salt in a bowl. Add yeast mixture and softened butter. Mix until shaggy.
Recipe card
Soft Milk Bread Loaf Recipe with Fresh Yeast
Equipment: 23-by-13-cm loaf tin, mixing bowl or stand mixer, pastry brush, thermometer
Ingredients
Instructions
Activate yeast
Crumble fresh yeast into lukewarm milk with sugar. Stir and leave 5 to 10 minutes until creamy and active.
Mix dough
Combine flour and salt in a bowl. Add yeast mixture and softened butter. Mix until shaggy.
Knead
Knead 8 to 10 minutes by hand or 6 minutes in a mixer until smooth and elastic.
First rise
Place in a lightly oiled bowl, cover and rise 60 to 90 minutes until doubled.
Shape and proof
Press dough gently into a rectangle, roll tightly into a loaf and place seam-side down in a greased 23-by-13-cm loaf tin. Cover and proof 40 to 60 minutes until crown rises just above rim.
Bake
Heat oven to 180°C (350°F). Brush with beaten egg mixed with milk. Bake 30 to 38 minutes until golden and centre reaches about 93°C (200°F).
Cool
Cool in pan 10 minutes, then transfer to a rack and cool fully before slicing.
How to tell when it is ready
Loaf is golden and reaches about 93°C (200°F) in the centre; the crumb should spring back when pressed.
Tips
- Milk should feel lukewarm, not hot.
- Knead until elastic before first rise.
- Proof by height and feel, not just the clock.
- Cool before slicing.
Troubleshooting
- If dough is slow to rise, move it to a warmer draft-free place.
- If crust browns too quickly, tent loosely with foil.
Substitutions
- Use unsweetened soy milk and plant butter for a dairy-free loaf.
- Use instant yeast as described in the FAQ.
Variations
- Add sesame seeds after egg washing.
- Use 50 g whole-wheat flour in place of bread flour for a slightly heartier loaf.
Serving suggestions
- Use for sandwiches.
- Toast with butter and jam.
- Serve alongside soup.
- Make French toast with day-old slices.
Make ahead
Prepare suitable components ahead and store them safely. Store cooled loaf wrapped at room temperature up to 2 days, or slice and freeze up to 2 months.
Storage
Store cooled loaf wrapped at room temperature up to 2 days, or slice and freeze up to 2 months.
Food safety
Keep milk and dough at safe temperatures; refrigerate dough if proofing is delayed and cool the baked loaf before storage.
Frequently asked questions
Can I replace fresh yeast with instant yeast?
Yes. Use about 8 g instant yeast and mix it directly with the flour; the rise may be faster.
How should I store soft milk bread loaf with fresh yeast?
Store cooled loaf wrapped at room temperature up to 2 days, or slice and freeze up to 2 months.
Use for sandwiches. Store cooled loaf wrapped at room temperature up to 2 days, or slice and freeze up to 2 months.
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